Celebrating the Seasons

Corn Stock


  • 6 ears of corn, kernels cut off
  • 1 large onion, sliced
  • 1 or 2 medium potatoes, sliced
  • 6 cloves of garlic, peeled and smashed
  • 1/2 to 1 teaspoon celery seed
  • 1 teaspoon peppercorns
  • 12 cups water
  • Salt to taste

Break corncobs into thirds and place all ingredients in a stockpot. Bring to a boil; reduce heat to a simmer and cook uncovered about 1 hour. Strain the broth through a sieve, then salt to taste. Use immediately or store the stock in the refrigerator or freezer.

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